Poultry
Skin
Chicken skin crisps into a savoury brittle layer when dried and roasted or fried, basting the meat beneath with rendered fat. It is key to satisfying roast chicken texture. Pat dry, salt ahead when possible, and start in a sufficiently hot oven or pan. Crackling skin can be stripped and roasted alone for snacks.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 32 g
- Saturated Fat 8.96 g
- Trans Fat 0.1 g
- Monounsaturated Fat 14.4 g
- Polyunsaturated Fat 8.64 g
- Cholesterol 124 mg
- Sodium 67.8 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18 g
- Water 45 g
- Energy 360 kcal
- Water 45 g
- Protein 18 g
- Fat 32 g
- Saturated Fat 8.96 g
- Monounsaturated Fat 14.4 g
- Polyunsaturated Fat 8.64 g
- Omega-3 0.69 g
- Trans Fat 0.1 g
- Vitamins 37.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.63 mg
- Vitamin B5 — Pantothenic Acid 1.18 mg
- Vitamin B6 0.58 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.1 µg
- Minerals 455 mg
- Major Minerals 454 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 124 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 6.63 · vitamin-b5-pantothenic-acid: 1.18 · vitamin-b6: 0.58 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.1 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Industrial poultry packing standardised named chicken parts for retail.
Boneless convenience cuts expanded home and food-service use.
Heritage and free-range birds renewed interest in bone-in flavourful joints.